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Turkey Vegetable Soup

Turkey Vegetable Soup


A healthy soup filled with vegetables and turkey for those cold weather days and nights.  Serve with topping of choice and corn bread muffins.



Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8



-          1 pound ground white turkey meat

-          1 medium onion, chopped

-          1 garlic clove, minced

-          1 cup celery, diced

-          1 jar Newman’s Own Sockarooni Pasta Sauce

-          1 ¼ cup low sodium chicken broth

-          2 cups water

-          1 tsp sugar

-          ½ tsp ground pepper

-          ½ tsp salt

-          2 cups of frozen vegetables of choice, such as peas, carrots, and corn

-          1 (16 ounce) can of petite diced tomatoes



1.       In a large Dutch oven over medium heat cook the first 3 ingredients until turkey is done and no longer pink. 

2.       Add the jar of tomato sauce and next 6 ingredients (through to pepper).  Bring to a boil; cover, reduce heat, simmer stirring often, about 10 to 15 minutes. 

3.       Stir in tomatoes and mixed vegetables and return to boil.  Cover and simmer 10 more minutes.


Special Notes

Great when served with homemade cornbread muffins!